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Meatgistics - Walton's - Community

Snack stick

Scheduled Pinned Locked Moved Smoking & Grilling
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  • K Offline
    K Offline
    Kshekailo919
    wrote on last edited by
    #1

    I have a bunch of 88 12 chop meat about 10-12 lbs and I have a bunch of pork bellies and pork butts. Can I add either ground pork belly or pork butt to get the fat content to get 20lbs of meat for stuffing or will I need to add more pork fat?

    YooperDogY 1 Reply Last reply
    0
  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #2

    Kshekailo919 Yeah you can absolutely do that. My recommendation would be to try to get some back fat as the fat from bellies tends to be a little softer/mushier but that is personal preference, you can absolutely go ahead with what you have and you will be happy!

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

    1 Reply Last reply
    1
  • YooperDogY Offline
    YooperDogY Offline
    YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
    replied to Kshekailo919 on last edited by
    #3

    Kshekailo919 as Jonathon said will work great. Check with your butch and see if you can buy some pork trimmings. Bacon works well in finely ground or emulsified sausages, IMHO.

    1 Reply Last reply
    1
  • K Offline
    K Offline
    Kshekailo919
    wrote on last edited by
    #4

    Ok that sounds like a plan. I have a #32 grinder so I can have the meat near frozen and grind it so it doesn’t smear

    1 Reply Last reply
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